Heavenly Strawberry Scones

My mom probably didn't think of herself as the "happy baker mom" while we were small, but nevertheless, I remember being greeted many a morning by delicious homemade muffins, pancakes, or breads. Most of them came from a box, but were still technically worthy of the title "homemade",because it was "made at home". She did great for the information and resources she had then, and I'm just grateful I wasn't forced to eat cereal or poptarts every morning lol!:) My favorite of all these, was the strawberry muffin. They're just pretty hard to beat in my book. I did, however,change the muffin status to a scone because they cook faster than a muffin. This recipe is made with wonderful coconut flour. It is low in calories, and high in fiber. Oh how I like coconut flour! I have made these before using blueberries, but when I went to make them the other day, I was saddened to find no blueberries in my fridge, but spotted the last of some lonely strawberries just waiting for the spotlight! They were moist, sweet, and the strawberries just took them to a whole nother' level! I made these the night before a trip, and took them as a "waiting in the terminal" snack.....well, I probably ate 4 waiting to get on the plane, but considering it was my lunch AND dinner for that day, I didn't feel too bad about it:)  Go make some now! That way you can have some for a snack, then again for breakfast!

Greenie Bites

I love greens+ products! Their green powder is amazingly nutrient dense. Although it doesn't always go down easy. It has a very strong flavor making it almost impossible to give to a child! So, I decided to do what the greens+ people did.....put the powder in the form of a bar and actually make it taste good! I made a small batch of these little bites and my son devoured them! And yes, he gets very picky pants sometimes. These are definitely cheaper to make than buying the bars themselves. The powder is around $30, and an entire container makes roughly 35 bars!! Greens+ charges $30 for 12 bars in a box So it's quite a better deal to DIY!)
The original bars do not contain chocolate, I did them both ways and they both were amazing, but obviously, the chocolate LOOKS more appetizing, so I would start with that one if your little ones are freaked by green:)

Homemade Turkey Sausage

Homemade sausage is something I never really thought to do. Although now that I have, I can't believe I waited this long to try it! It really is amazing and simple. The original recipe came from my friend Sara, who is our paleo guru. She made it for us one night and we were hooked! I had to change around some of the spices for my hubby because he's not a huge sage fan, but the idea behind anything homemade is that you call the shots. Use whatever spices you like. It can be sweet, spicy, bland, whatever you want. That's the beauty:) We like ours a little sweet:) You could sub ground beef for the turkey, but to me, the turkey is more tender so it makes it more juicy and flavorful.
makes 15 small patties
1lb. organic ground turkey
1/2tsp. poultry seasoning( you can always add whatever herbs you like, I just use poultry seasoning because it's what i have on hand most of the time and it has the flavor we like)
1tsp. sea salt
1/2tsp. black pepper
1tbls. mustard
2tbls. blackstrap molasses(omit if you don't want any sweet flavor)
Combine everything in a bowl. Shape into small patties or links...and cook on a medium-high heat skillet, about 2-3 minutes on each side until cooked through. I always cut one in half to judge the others.

The "I'm Not Spending An Arm And A Leg For Crabmeat!" Crabcakes

Right off the bat, excuse the pic...it was rushed and a little out of focus, but it gets the job done:)
This post is a little off my norm as far as posts go. But I wanted to share this recipe, because.....these are SOOOOO DARN GOOD! Now I love crab as much as anyone, but let's be real, Im not gonna pay an arm and a leg for a lb. So, I decided to substitute the crab....I know, who would do such a thing??! Well it worked! Instead of buying lump crab which is a bit $$$, I bought tilapia...which is roughly $6 a lb. I'm quite sure another white fish would work in this recipe. But again, tilapia is the cheapest I know of so far, but if you try something different please share!:)
Makes 8 "crab"cakes
1lb. fresh tilapia fillets (3-4 pieces of fish) you can get your fish market to steam it or you can pan sear it right before combining.
1egg
3tbls.vegannaise ( this is a vegan mayo, if you don't have it,sub olive oil. I did this the other night and it worked great!)
2tsp. old bay seasoning
1/2tsp. sea salt
2tsp. fresh lemon juice
2tsp. dijon mustard
1tsp. braggs liquid aminos
2 dashes hot sauce(I use cholula)
Mix these together, set aside
In a separate bowl:
1/2c. fresh bread crumbs( I use leftover bread that I've baked, but you could use any gf bread or even ezekiel bread. Yo could also use 1/4c. almond meal 1/4c. flax meal as well. Run it through the food processor until it's fine crumbs)
1tbls. fresh cilantro,chopped (or parsley if you don't like cilantro)
After tilapia is cooked, break into small chunks and add the bread crumbs and cilantro. Once combined, add the rest of the ingredients and mix well. At this point, you could form patties and cook them, but I like to freeze mine for about 15 minutes, so they are easier to work with. Preheat a skillet on medium-high heat. Add 1 tbls. grapeseed or light olive oil to the hot pan. Cook about 2 minutes on each side or until golden brown. Serve plain with lemon juice or with Cilantro chimichurri (as follows)
1 small bunch fresh cilantro
1/4tsp sea salt
1/4tsp. black pepper
2tsp. lime juice
1clove garlic
1tsp. honey
1/4c. olive oil
combine in food processor until emulsified
If you like a more creamy type dressing, sub 2tbls. greek yogurt, and 2tbls. vegannaise for the olive oil:)

The Perfect Gluten Free Sandwich Bread....Finally!!!

Well as of right now I am doing a happy dance in the kitchen! Lol! I really cannot describe to you how long I have looked for a gluten free bread recipe that actually held up to sandwich scrutiny. We're not big sandwich eating people, except for the Sunday night Egg Sandwich....which is a pretty big deal at our house. Thus, the glorious eggs needed a bread worthy enough. I have made many loaves over the years, they all turned out pretty, and for the most part tasted great. But all that seems to disappear when you're trying to assemble a tower of eggs or turkey on seemingly wonderful bread that is crumbling piece by piece. And then you realize that you have to search....again....for the RIGHT recipe. I was doing just that today and stumbled upon a new website,thankfully! I read some of the reviews, all stating this bread to be IT! So, I gave it a shot, and boy was it worth it! I did change around some of the flour, not too much, and used honey instead of sugar. So if you've been looking for a simple gluten free bread that will hold it's own come sandwich time, this is it!. I'm sure the eggs will be thrilled!
Makes 1 loaf
11/4c.almond meal or almond flour
1c. tapioca flour
3/4c.millet flour
2tsp. xanthan gum (DO NOT OMIT)
1pckg. hodgson mill yeast or 2tbls.
1 1/4tsp. sea salt
2tbls. honey
3tbls. olive oil, coconut oil, or melted butter
2eggs
3/4-1c.warm water ( I always start with the least, then add if the batter is dry, but usually 3/4 is perfect!)
Beat the eggs in a stand mixer with the whisk attachment or handheld until frothy, add in the rest of the liquids, make sure your water is warm, not hot! switch to paddle attachment.
Combine dry ingredients, then slowly add into mixing bowl (you can use a hand held if you don't have a stand mixer, but the mixing time will have to be doubled) Turn the speed to high then beat for 2 minutes. The mix should resemble cake batter. Pour batter into a greased loaf pan. I only had a 9x5, but next time I will use a smaller one to get a higher loaf. This bread rises very well, but is more wide than high. To help the bread rise, heat a small cup of water in the microwave until it boils slightly and there is steam coming off the top. Place dough, uncovered in the microwave with the steaming water. Let it rise for 40-50 minutes or until the dough has reached the top of the pan. Preheat the oven to 400,place the bread in for 10 minutes, then cover with foil for remaining 20-25 minutes. Obviously not all ovens are the same. You may need to cook yours longer or shorter. The original recipe said to cook for 40 minutes, mine was done in 30.The bread should have a golden brown color all over and sound hollow when tapped. Leave it in the pan about 10-15 minutes, then remove it and place on a cooling rack. DO NOT CUT INTO THE BREAD! As much as you may want to, let the bread cool completely before cutting. This allows the inside to get firm, if not, the bread will be too moist and fall apart when cut:) Bon appetit!

Chewy Honey Cookies

 My friend Sara made a version of these for us one night and I fell in cookie love. She used walnut oil, but since I didn't have any,I used coconut oil. I adapted these from elanaspantry.com chocolate chip cookie recipe. She uses a LOT of almond flour, which I happen to love for baking. Almond flour is so versatile and can be used in just about anything. Blanched is usually best for cookies, but I have used both blanched almond flour, and almond meal(simply ground up almonds) and my results were not different enough for me to really care. I use whatever I have on hand, and today, I had almond meal. She also uses a lot of agave nectar which I have completely turned away from due to the recent discoveries about it's fructose levels. So I used honey instead. These cookies are chewy and sweet, and a treat you can feel good about because not only are they naturally sweetened, but protein packed. They are delicious without chocolate, but of course, even better with it! Give em a try with your favorite tea or coffee:)

2c. almond meal or blanched almond flour
1/2tsp. baking soda
1/4tsp sea salt
1/4c.honey
2tsp. vanilla
6tbls. coconut oil or butter melted (my family prefers butter, but I adore the coconut oil)
1/2c. chocolate chips or cocao nibs optional, but, come on!:) (again I prefer the nibs here, but family prefers c.chips. If you really want cccookies, then obviously,use chocolate chips:)
Combine dry ingredients. Melt butter(or oil) and immediately combine with honey and vanilla so that the honey is slightly warmed and thins out a bit. Combine all ingredients. Shape into small or large discs and bake on the top rack of oven @350 for 5-8 minutes. Mine came very close to burning today....they were on the middle rack:/...so make sure they are on the top:) The cookies will be brown along the edges and still soft and gooey in the middle. Once out of the oven let them cool before eating....I know...yeah right!....but really, if you can resist, letting them cool will let the honey and butter solidify allowing for best results:)

Coconut flour cinnamon buns

These cinnamon buns were a big hit at our homegroup last night. When cooking gluten, sugar, and sometimes grain free, it's almost impossible to please everyone, especially if some people aren't used to the different textures and flavors that you or your family are accustomed to. Understand, these are not chewy, flaky, ginormous, pillsbury like buns (although I do hope to find and replicate such a recipe one day:) These are made with protein and fiber rich coconut flour,(does not taste like coconut) and they are super moist and buttery. Definitely a sweet alternative to the average cinnamon bun:) And we all got an extra kick of protein and fiber! Yay! Everyone enjoyed them, and they were gone before we knew it:( Time to get back in the kitchen:)

3/4c. coconut flour
1/2tsp.baking powder
1/2tsp.baking soda
1/4tsp. sea salt
1/4c. coconut oil(melted)
3 eggs
1/4c. coconut crystals, or sucanat
2tbls. raw honey
Mix all dry ingredients together. In a stand mixer or with a hand held, beat the eggs, crystals, honey, and oil. Add in dry ingredients until combined. Batter should thicken considerably as coconut flour absorbs a LOT of moisture. Place dough in refrigerator for 1 hour or even overnight. This makes it easier to roll out.
For the filling:
1/4c. butter
2 tbls. raw honey
2tbls. blackstrap molasses
2 tsp. cinnamon
Melt everything together in saucepan
preheat oven to 350
Remove dough from fridge. Lightly oil 2 sheets of parchment paper. Place dough inbetween 2 sheets, and roll out into a medium sized square shape. Fill the entire square with filling. Carefully roll the dough up jelly roll style. Cut with a knife, or floss(i like floss). Place cinnamon buns on pan. Press them down a bit so they have a nice circular shape. Bake at 350 10-13 minutes. I ended up with a little filling leftover and used it as the icing as well, but you could make a coconut cream icing that would probably be incredible!

Copycat Bonefish Grill Salad Dressing

Ok, so over the last few months I have reeeeeeeally been trying a lot of copycat recipes. Mainly because 1. It's always better to cook things yourself....2.You know exactly what's in it,  and you can make it personal so it fits your families dietary needs. Bonefish is probably one of my favorite places to eat out. We don't eat out a lot, but Bonefish is a special treat I get excited about. And in my opinion, their house dressing is superb! I use a different acid than bonefish, they typically use orange juice, and frankly, I never have orange juice in my house, so I subbed fresh lemon and lime juice.My version is also a little creamier, which we happen to like. Any lettuce would be thrilled to partner up with this dressing! So enjoy! Even if you don't think this comes close to bonefish, it's still pretty darn good and worth a try:)

2 tbls. xylitol or honey(I have used both...either one works great)
3tbls. water
2tbls. apple cider vinegar(you can also sub red wine vinegar)
1 large clove garlic
1tbls. dijon mustard
2tsp. lime juice
2tsp. lemon juice
1 tbls. fresh cilantro
1/2tsp. dried basil
1/4tsp. sea salt
1/2c. olive oil
Put all ingredients in food processor until everything is combined
You may need to add more oil depending on your taste.....this amount has worked great for me:)
I didn't have hearts of palm or pumpkin seeds handy, so I tossed our salad with some raw sunflower seeds, carrots, and cashews....Deeeeelicious!

Taste Like Grits To Me!

Grits.....growing up, we almost NEVER ate eggs without grits....they go hand in hand. Although over the the last few years, my family has pretty much reached a complete corn boycott. Don't judge me yet....I enjoy a nice homemade bowl of popcorn about once or twice a month. The fact is, corn just doesn't digest well.And it's also the main ingredient in livestock feed these days, because of it's ability to fatten em' up quick!:(You may think,"So what? Who cares about digestion?" Well, truthfully, it has EVERYTHING to do with digestion. Your body should not have to work hard to digest anything. The harder our bodies have to work to digest what we eat, the more it causes our bodies to age.  Soooooooo, as southern people, or someone who simply enjoys southern food,what can you do about grits? Well friends, the answer is.....MILLET! If you're not familiar with millet it's a gluten free grain, veeeeery similar to corn in texture and color, but has quite a bit more nutrients, including protein, iron, and B vitamins. It's a delicious and easy alternative, and best of all, it cooks, looks, and tastes just like grits. If you're a grit-lover, give this a try!
serves 4-6
3c. water
1 1/2c. whole millet (NOT MILLET FLOUR)
1-2tsp. sea salt (start with 1)
4tbls. butter
Grind the whole millet in a coffee grinder until it becomes mealy. It will resemble corn meal. Boil the water, then add millet, whisking it in to avoid lumps. Turn stove to low and let simmer. Once millet has absorbed most of the water, add the salt and butter. Then turn off the stove, and let the it sit covered for about 5-10 minutes. If you like your grits thicker, this recipe is perfect, if you like them thinner, simply reduce the amount of millet to 1c. I have also been experimenting with quinoa for grits, I will post about that after I know for sure:)
Post Update!!- I have successfully used quinoa instead of millet and it was equally as yummy. The textures are almost identical. The quinoa has a little stronger flavor, but it is well worth trying! You have to grind the granules just like the millet, until it's a fine powder with small grainy bits....just reduce the quinoa to 1c. and follow the recipe above:) Happy grit-making!

Curried Cashew Chicken Salad

There is a restaurant here that has the best chicken salad I've ever had....no, p.c locals, I don't mean Cahall's, although it's yummy too.  Somethin's Cookin has a curried chicken salad that is by far my favorite thing on their menu:) Of course, I have tried my best to recreate it at home. And today I came pretty darn close:) I'm pretty sure their recipe contains mayo, as all chicken salad does, but mine actually has no mayo whatsoever. I made a homemade dressing that was even better to me than I could have hoped. If you're not fond of curry you could definitely leave it out, but personally, I love curry so it was happiness all around! Even my dad who is not a huge curry fan loved it! So that's sayin' somethin':)
1 lb. chicken breasts cut into chunks and cooked any way you like.(Ours was grilled the night before)
1 tbls. dijon mustard
1 clove garlic
1 tsp. sea salt
1/2 tsp. black pepper
1/2c. sherry wine ( I simmered it on the stove for about 5 minutes to evaporate the alchohol)
1-3 tsp. curry powder(start with one, then add more to your liking. some curries are stronger than others)
1/4c. olive oil
3 tbls. raw cashews
Combine all ingredients, except chicken and cashews, in food processor(if you don't food process it, the olive oil will not emulsify) then add in cooked chicken. process until desired consistency. If you like your chicken salad chunky, just pulse a couple times. Add in cashews last so they just get a quick rough chop. We like ours spread on some socca bread:)But it's also fabulous on a balsamic salad as well:)